I whipped cream yesterday and noticed small gray colored specks running through the cream and wondered if there had been ants in the powdered sugar. Upon closer inspection, these specks appeared to melt on my finger and just disappear. However they gave a "buggy" appearance to the whipped cream and i just couldn't serve it that way on top of the pie I made.
Can anyone explain what happened?

... should have been little specks of butter, as butter has always been produced by whipping (fresh or sour) cream. Also the fact that they melted on your finger tips support my thesis
Advice: Don't whip any longer than necessary and whip rather at slow speed.
Best regards from Vienna, Austria, Europe